LOCATION: Recipes >> Outdoor Cooking >> Chimichurri Prawns
|
 |
|
Chimichurri Prawns
|
|
|
|
Prawns with Chimichurri Sauce
2 to 10 cloves garlic, peeled and coarsely chopped
1 red jalapeno pepper, stemmed, seeded and coarsely chopped
1/4 c fresh oregano leaves
1 c fresh parsley leaves
1/4 c red-wine or sherry vinegar
1/2 c olive oil
1/4 ts salt
1 1/2 lb jumbo prawns
Prepare the garlic. Traditionally this is a garlicky sauce, but
the amount of garlic used would be according to personal taste.
Combine the garlic and jalapeno in a food processor and mince
finely. Add the oregano and parsley and pulse to a fine chop.
Add the vinegar, olive oil and salt, processing until smooth and
emulsified. (The sauce can be used immediately; or pour into a jar,
cover and refrigerate until ready to use.)
Remove about 1/3 cup of the sauce to use as a baste for the prawns.
Prepare a charcoal or gas grill. Place prawns on a well-oiled
grill, 4 to 6 inches from the source of heat. Baste and cook about
3 to 4 minutes per side, or until prawns are pink and cooked through.
Serve with the remaining sauce on the side.
Note: The sauce can also be used with beef, chicken or pork.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
